Roasted Root Vegetables Vinaigrette

A few weeks back, I alluded to my love of roasting. I am such a fan of this cooking method that I willingly set my oven to a blazing temperature at least once a week, even in the middle of summer. Maybe that makes me crazy (I prefer passionate, thank-you-very-much), but if you get hopelessly hooked on the caramel-y, slightly sweet flavor of roasted veggies (as I have), you may just find yourself doing the very same thing. Seriously though, any cooking method that makes cauliflower edible taste good must be amazing, right?

Moving on, I know you’re probably wondering why on earth I’m writing so enthusiastically about roasting root veggies when all of the wonderful summer produce is finally in season. Well, it’s because today is Bastille Day and as such I’m feeling très français. The word on the street is that platters of assorted vegetables dressed in vinaigrette are quite common at Parisian brasseries. (Full disclosure: I’ve never been to France, so please correct me if these rumors are incorrect.) I simply love how beautiful they look lined up next to one another, not to mention their amazing flavor. Year-round these make for a fantastic accompaniment to buckwheat galettes, savory tarts and quiche, roasts (beef, pork) and more. Bon appétit!

Ingredients

Beets:

1 teaspoon Whole Fennel (or Anise) Seed, chop finely with a knife or finely crush in a mortar and pestle

1 teaspoon (5 grams) Dijon Mustard (smooth variety, not whole grain)

2 tablespoons (28 grams) Red Wine Vinegar

Kosher Salt and Black Pepper, to taste

Carrots:

8 ounces (from one bunch) trimmed, unpeeled Baby Carrots

1 tablespoon (14 grams) Olive Oil, divided

1/2 teaspoon Garlic, minced

1/4 teaspoon Kosher Salt

1 teaspoon Fresh Rosemary, minced

1 teaspoon (5 grams) Whole Grain Dijon Mustard

1 teaspoon (5 grams) Red Wine Vinegar

1 teaspoon (5 grams) Balsamic Vinegar

Kosher Salt and Black Pepper, to taste

Fingerling Potatoes:

1 pound Fingerling Potatoes, cut into 3/4″ pieces

1 1/2 teaspoons (7 grams) Olive Oil

1 teaspoon Fresh Tarragon, minced (optional)

Kosher Salt and Black Pepper, to taste

Leeks:

2 Leeks, trim, halve and wash very well to remove any sand, pat dry

1 teaspoon (5 grams) Olive Oil

Kosher Salt and Black Pepper, to taste

Instructions

Prepare Vinaigrettes:

For Beets: Sprinkle minced garlic with salt and mash it into a paste using the side of your knife or the back of a spoon. Combine garlic through red wine vinegar in a small bowl, whisk to combine. Slowly drizzle in 1 tablespoon (14 grams) of the olive oil while whisking constantly until fully emulsified; set aside.

For Carrots: Sprinkle minced garlic with salt and mash it into a paste using the side of your knife or the back of a spoon. Combine garlic through balsamic vinegar in a small bowl, whisk to combine. Slowly drizzle in 2 teaspoons (10 grams) of the olive oil while whisking constantly until fully emulsified; set aside.

Roast Beets and Carrots:

Position oven rack on the center level, preheat to 450°F. Line a large, rimmed sheet pan with parchment paper; set aside. In a small bowl, toss beets with 1 1/2 teaspoons (7 grams) olive oil and a pinch of salt and pepper to coat. Spread in a single layer on half of the lined sheet pan.

Place carrots on the other half of the sheet pan and drizzle with a teaspoon of the (5 grams) olive oil and a pinch of salt and pepper. Roll to coat evenly. Place pan in the oven and roast for about 20 minutes or until carrots are slightly blistered and tender; remove carrots to a heatproof dish and toss with the rosemary-balsamic vinaigrette. Return pan to oven and continue to roast beets for 10 minutes or until tender; remove to a heatproof dish and toss with fennel vinaigrette.

Allow carrots and beets to marinate, uncovered, at room temperature for at least 1 hour (cover and refrigerate after 2 hours) before serving; toss occasionally to make sure they’re nicely coated. Reheat in the oven if desired or serve at room temperature.

Roast Potatoes and Leeks:

Once the beets and carrots have marinated for at least 30 minutes, roast remaining vegetables in the preheated 450°F oven. Line a large, rimmed baking sheet with a fresh piece of parchment (the other one used for the carrots and beets will likely be sufficiently toasted in spots). Toss potatoes with olive oil and salt and pepper. Arrange in a single layer on half of the sheet pan. Toss leeks with olive oil and seasonings; arrange on the other half of the sheet pan.

Place pan in the oven and roast for about 15 minutes or until leeks are browned in spots and tender; season to taste with salt and pepper, remove to a heatproof dish (or large serving platter). Turn potatoes over and return pan to the oven; roast for 15-20 minutes or until tender. Remove to a heatproof dish (or the serving platter with the leeks), and season to taste with salt and pepper, sprinkle with tarragon (if using).

Serve:

Arrange vegetables on a large platter (as shown) or several small plates. Serve while potatoes are still piping hot.

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About Me

Heather is a recipe developer, writer and former Brit + Co freelance food editor living in Kansas City by way of Orlando, San Francisco and Central Connecticut (phew!). When she isn’t playing around in the kitchen, you can find her tackling projects around the house or exploring her neighborhood. Plains Joy is dedicated to [mostly] gluten-free recipes inspired by all the places she’s been and those she hopes to travel to in the future.